Bacalhau à Gomes de sá

FavoriteLoadingAdd to Favorites

Bacalhau à Gomes de sá is a traditional Portuguese dish made of codfish and potatoes, which is prepared for dinner on Christmas eve. We’re making a “veganized” version that is just as good as the original for today’s dish. This recipe uses tapioca root, also known as mandioca, which provides a seafood-like texture as it has a fibery stem in the middle core of the root, which resembles the codfish spine. Uncanny addition of Nori algaes gives a flavor similar to fish.

Tapioca root is also cubed and fried, replicating the soft yet crispy bite from the potatoes in the original recipe. In addition, a topping of delicious vegan cheese makes the dish rich and creamy. This recipe is a very healthy substitute to the codfish versions and delightfully so. In my travels, I’ve made it for several friends, especially in Spain, Portugal, and parts of South America, and got a nod of approval from codfish lovers.

Tapioca is also known as cassava in many countries and is native to Brazil. However, thanks to the Portuguese, tapioca is grown worldwide and used in many dishes across different continents.

Bacalhau à Gomes de sá

Main dish Fusion Portuguese
By SS Shiva Serves: 8
Prep Time: 20 mins Cooking Time: 45 min Total Time: 1 hr


  • 1 kg tapioca root
  • 350 ml of coconut milk
  • 1 fennel bulb, sliced thinly
  • 2 tbsp roasted sesame oil
  • 1 tsp asafoetida
  • 4 sheets of Nori algae
  • 2 tbsp chickpea flour
  • 1/2 tsp of chili powder
  • 1 tsp nutmeg
  • 1 tsp salt and same or to your taste
  • 1 ½ cups vegan cheese, grated
  • For the sauce
  • 250 ml of coconut cream
  • 1 tsp Kal namak (black Himalayan salt)
  • ¼ cup coconut oil to fry cubed tapioca
  • Plus liquid left over from cooking the tapioca



Cook the tapioca (mandioca) chunks in water 350 ml of coconut milk to sufficiently cover the tapioca and cook until soft.


Once the tapioca is done, drain the Tapioca (mandioca) and save the liquid in a pot for later use.


In another saucepan, sauté the fennel roasted sesame oil with asafoetida until the fennel is soft and transparent.


Break tapioca into smaller pieces before adding it to the fennel and gently stir to mix and let it simmer.


Now you have to tear the nori algae sheets into small squares and sprinkle over the tapioca, add salt and give it mix again. Once done, remove from heat and set aside. This mixture of nori algae with tapioca will give this dish the codfish flavor.


In a separate saucepan, satué fry (2 cm ,1 inch )cubed tapioca in a sufficient quanity of coconut oil until it appears slightly golden and crispy to add when ammsembly of the dish.

Make the sauce.


In a medium pot, mix gram flour, one and half cups of water and mix well Stir until there are no more flour lumps.


Add the remaining water used to boil the tapioca with coconut milk.


Place the pot over medium heat and keep stiring the mixture or it may burn the bottom.


Allow the mixture to thicken, stirring contniuously, and keep the sauce warm, not to harden up.

Now we can assemble the casserole.


Add the fried tapioca cubes with the tapioca cooked with fennel and season with salt, pepper, nutmeg, and Kal namak (black Himalayan salt) gives an egg flavor.


Pour everything on a greased baking tray. Add the coconut cream sauce over the tapioca, spreading it evenly. Sprinkle with grated vegan cheese. Bake until browned in a preheated oven at 190°C for 20 minutes.


Serve with a fresh salad of lettuce and tomatoes on the side. Enjoy your healthyvegetarian-icedd codfish meal.


This is a technical recipe to bring together, and it takes little effort to make this recipe. So put on your smile when prepping food. Being in a happy state of mind and body to spread positive vibes is essential. With love, you influence the food you prepare, and it's worth the effort to bring the food to the table when you sit down to have your meal.

You Might Also Like

No Comments

Leave a Reply

This site is protected by reCaptcha and the Google Privacy Policy and Terms of Service apply.